Absolutely True: The TikTok-Famous Baked Feta Pasta Lives Up to the Buzz
Here’s the tale of another TikTok sensation that I was a bit skeptical about at first, but ended up loving.
I wasn’t sure at first because it sounded almost too simple. Sure, who wouldn’t want to try roasting a block of feta with juicy tomatoes? But could it really be internet-breaking? Absolutely yes!
The magic of baked pasta comes from the roasted tomatoes and the tangy, sharp feta, making it irresistibly tasty.
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What truly stands out, though, is how easy and adaptable this dish is. It’s practically effortless to prepare, and you can easily tweak the classic recipe to create your perfect pasta meal. What People Are Saying:
Here’s What You’ll Need
Baked Feta Pasta
Ingredients
- Tomatoes: Cherry or grape tomatoes work great here. Cherry tomatoes are especially nice because they burst and turn jammy a bit faster than grape ones—and they look beautiful in the dish too.
- Shallot: Mild and slightly sweet shallots blend perfectly with tomatoes. No shallots? No problem! Just use about the same amount of finely chopped red onion.
- Olive Oil: Yes 1/2 cup might seem like a lot, but it’s the magic behind the sauce in this recipe. All the flavors come together in the oil.
- Feta: Go for a thick block of feta—it’s the star of the show. Make sure to drain it well and handle it gently so it holds its shape.
- Thyme: Thyme adds a fresh slightly minty, lemony note that brightens everything. You can also use oregano if that’s what you have.
- Pasta: Use short tube-shaped pasta like macaroni or cavatappi. They’re easy to mix in the dish, and the sauce sneaks into every bite.
Instructions
Step 1: Preheat the Oven
- Start by preheating your oven to 400°F (200°C). While that’s heating, prep your ingredients.
Step 2: Prep the Aromatics
- Quarter the shallot and smash the garlic cloves using the flat side of a chef’s knife. (For safety, press down with the heel of your hand.)
Step 3: Assemble the Dish
- Place the cherry tomatoes, shallot, and garlic into a 2-quart baking dish (a 13×9″ dish works perfectly if you don’t have an oval one).
- Measure out ½ cup olive oil. Set aside 1 tablespoon for later, then pour the rest over the tomato mixture. Season with salt and crushed red pepper flakes, and toss to coat everything evenly.
Step 4: Add the Feta & Herbs
- Place a thick block of feta cheese in the center of the dish. Drizzle it with the reserved olive oil and top with a few sprigs of fresh thyme.
Step 5: Bake Until Golden & Bubbling
- Bake uncovered for 40–45 minutes, until the tomatoes burst and the juices are bubbling. The feta won’t melt like mozzarella but will become soft and creamy.
Step 6: Cook the Pasta
- While the dish is baking, cook your short pasta (like macaroni or cavatappi) in salted boiling water until al dente. Right before draining, reserve ½ cup of pasta water and set aside.
Step 7: Bring It All Together
- Once the tomatoes are jammy and the feta is creamy, remove and discard the thyme sprigs. Add the cooked pasta and reserved pasta water to the baking dish.
- Optional: Grate lemon zest over the top for brightness. Toss everything together until well coated.
Step 8: Serve & Enjoy
- Garnish with fresh basil and serve warm. No extra cooking needed—just dig in!
Baked Feta Pasta Variations
- Spicy Kick: Add extra red pepper flakes.
- Earthy Twist: Toss in a couple sprigs of rosemary.
- Cheese Swap: Replace feta with goat cheese or brie for a creamier version.
- Flavor Boost: Add more tomatoes (try 2 pints) for a richer sauce.
Recipe Tips
- Consistent Oven Temp: Keep the oven at 400°F throughout—no need to increase the heat.
- Tomato Richness: Using more tomatoes gives you a saucier finish.
- Don’t Skip Pasta Water: It helps the sauce cling to your pasta for a smoother texture.
Notes
Nutrition Information (Per Serving)
- Calories: 450 kcal
- Total Fat: 22g
- Saturated Fat: 9g
- Protein: 12g
- Carbohydrates: 48g
- Fiber: 4g
- Sugar: 6g
- Sodium: 550mg
- Tomatoes: Cherry or grape tomatoes work perfectly for this recipe due to their ideal balance of pulp and juice. If you can choose, I’d suggest going with cherry tomatoes because they burst and turn jammy even faster than grape ones. Plus, they look fabulous in the baking dish!
- Shallots are sweet and mild, and they pair perfectly with tomatoes. But no worries if you’re out of shallots—just swap them out with a similar amount of diced red onion, and you’re all set!
- Olive: Using 1/2 cup might feel like a lot, but keep in mind, the olive oil actually becomes the sauce! It brings everything together in a delicious way.
- Feta: a nice thick slab is the star of this dish. Be sure to drain it well and handle gently to keep it in one piece.
- Thyme adds a lovely freshness with its hint of minty and lemony flavors. If you prefer, you can easily switch it out for oregano instead.
- Try using short tubular pastas like macaroni or cavatappi for this dish. They’re super easy to mix around in the baking dish, and I just love how the sauce finds its way inside them!
GUIDE TOING IT YOURSELF
kick things off by preheating your oven to a toasty 400°F. As it warms up, go ahead and quarter the shallot and give the garlic cloves a good old smash with the flat side of your chef’s knife (just remember to use the heel of your hand for safety).
Next, pop the tomatoes, shallot, and garlic into a medium (2-qt.) baking dish. Don’t worry if you don’t have a fancy oval one—any 13” x 9” dish will work just fine! Measure out 1/2 cup of olive oil, saving 1 tablespoon to drizzle later. Pour the rest over the tomatoes, sprinkle with salt and red pepper flakes, and toss until everything’s nicely coated.
Place the feta on top of the tomatoes and drizzle with the reserved olive oil. Scatter some thyme sprigs over the top.
Transfer the baking dish to the oven and bake until the feta is golden and the tomatoes have burst and their juices are bubbling away. (Don’t expect the feta to melt. Feta doesn’t do ooey-gooey but it will soften and get creamy.) This will take 40 to 45 minutes. Meanwhile, seize the opportunity to boil the pasta in a large pot of boiling salted water until al dente. Just before draining, scoop out 1/2 c. pasta water and set aside.
The are all jammy, and the feta’s perfectly creamy—what’s next? I suggest removing those thyme sprigs because their stems aren’t the most enjoyable to munch on. Now, go ahead and add the pasta along with that reserved pasta liquid to the baking dish. If you’re into it (like me), finely grate some lemon zest over the top and toss everything together. And just like that, you’re done! No more cooking needed. How easy was that for baked pasta? Just sprinkle some fresh basil on top and dig in!
You’ll find the complete list of ingredients and step-by-step instructions in the recipe.
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Helpful Recipe Tips
You can keep the oven setting as is! The original recipe suggests baking the feta and tomatoes at 400°F for 30 minutes and then turning up the heat for the final 10 minutes. However, after 30 minutes, my feta was already turning a lovely golden color on top. To prevent any added ingredients like garlic and herbs from getting scorched, it’s a good idea to maintain a steady temperature.
- Boost those tomatoes Although many recipes suggest using just one pint, after giving this dish a whirl, I found that adding two really creates a richer, more flavorful sauce.
- Adding pasta water is a great tip! Just a scoop can make your sauce wonderfully smooth and ensure it coats your pasta generously.
- Step 1: Let’s get started by preheating your oven to 400°F. Grab a large ovenproof skillet or a medium baking dish, and toss in the tomatoes, shallot, and garlic. Drizzle with all but 1 tablespoon of olive oil. Don’t forget to sprinkle in some salt and red pepper flakes, then give everything a good mix so it’s well coated.
- Step 2: Place feta into the center of tomato mixture and drizzle with 1 Tsp. oil. Scatter thyme sprigs over tomatoes.
- Step 3: Pop it in the oven and let the magic happen! Bake until those tomatoes are juicy and the feta turns beautifully golden on top, about 40 to 45 minutes. Enjoy the delightful aromas filling your kitchen!
- Step 4: While the tomatoes and feta are baking, bring a big pot of salted water to a boil and cook your pasta. Remember to give it a stir now and then until it’s al dente, just like the package suggests. Don’t forget to save 1/2 cup of the pasta water before draining—it’ll come in handy later!
- Step 5: Add the cooked pasta, a splash of the reserved pasta water and lemon zest (if you’re using it) to the skillet. Give it a good stir to mix everything together, and finish off with a sprinkle of fresh basil on top.
Frequently Asked Questions
1. Can I use a different type of cheese instead of feta?
Absolutely! While feta provides a unique tangy flavor and creamy texture when baked, you can experiment with other cheeses if you prefer. Goat cheese, ricotta, or even a soft cream cheese could work as substitutes, each bringing their own distinct taste to the dish. Keep in mind, however, that using a different cheese might alter the original flavor profile the dish is known for.
2. What type of pasta pairs best with baked feta?
You have a lot of flexibility when it comes to choosing pasta for this recipe. Short pasta shapes like penne, fusilli, or rotini are popular choices because their grooves and curves catch the sauce beautifully. However, spaghetti or linguine can also make for an elegant presentation. The choice ultimately depends on your preference.
3. Can I add protein to make it more filling?
Definitely! You can add grilled chicken, shrimp, or even canned tuna for a protein boost. Vegetarians might enjoy the addition of chickpeas or roasted tofu. Simply prepare your protein separately and toss it in with the baked feta and pasta for a more substantial meal.